Warm Mustard Potato Salad
This recipe appeared in the Taste of Home magazine, June/July 1999. The family has been making it ever since because it is easy.
- Jeanne "Grammy"
INGREDIENTS
- 2 pounds small red potatoes
- 1 cup mayonnaise
- ¼ cup Dijon mustard
- ½ to ¾ cup chopped red onion
- 2 green onions with tops, sliced
- 2 garlic cloves, minced
- 3 tablespoons snipped fresh dill or 1 tablespoon dill weed
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon lime juice
INSTRUCTIONS
Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 25 minutes. Drain thoroughly and cool slightly.
Meanwhile, combine the remaining ingredients. Cut potatoes into chunks; place in a bowl. Add the mustard mixture and toss to coat. Serve warm.
Yield: 8-10 servings.